“Grilled with a blowtorch, this oyster has an intense seaside flavour thanks to the seaweed butter with a gentle sweetness from the mustard and miso, balanced by the clean, tart ginger” was how Lamont, now based in Shuck Restaurant, London, described his winning dish.

Speaking at Bord Bia’s inaugural event, Henry Horkan, of Bord Bia London, said:“We’ve had entries submitted from far and wide, from Cornwall and Dublin, and we have been really impressed with the standard. Throughout the day, the finalists in both categories (Hot and Cold) demonstrated their skill and ingenuity to give the glorious Irish oyster the presentation it richly deserves. We always knew there was something special in Ireland’s seawater, and the Irish oysters are delicious proof!”

Competition judges were television personality and food writer Clodagh McKenna; celebrated chef, restaurateur and food writer Mark Hix and food critic/restaurant writer and chef Joe Warwick. In a blind tasting session in front of 80 guests, the respected judges chose the winners based on five specific criteria: creativity, working methods, hygiene, presentation, taste and flavours. The lucky category winners each won a set of Flint & Flame knives while the overall winner will enjoy a luxury foodie break to Ireland.